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Food Chem. 2014 Mar 1;146:284-8. doi: 10.1016/j.foodchem.2013.09.059. Epub 2013 Sep 19.

Effect of ozone on aflatoxins detoxification and nutritional quality of peanuts.

Author information

1
Oil Crops Research Institute of Chinese Academy of Agriculture Science, Wuhan, People's Republic of China; Key Laboratory of Oil Crop Biology of Ministry of Agriculture, Wuhan, People's Republic of China; Laboratory of Risk Assessment for Oilseeds Products of Ministry of Agriculture, Wuhan, People's Republic of China.

Abstract

Aflatoxins are a group of secondary metabolites produced by Aspergillus flavus and Aspergillus parasiticus with carcinogenicity, teratogenicity, and mutagenicity. Aflatoxins may be found in a wide range of agri-products, especially in grains, oilseeds, corns, and peanuts. In this study, the conditions for detoxifying peanuts by ozonation were optimised. Aflatoxins in peanuts at moisture content of 5% (w/w) were sensitive to ozone and easily degraded when reacted with 6.0mg/l of ozone for 30min at room temperature. The detoxification rates of the total aflatoxins and aflatoxin B1 (AFB1) were 65.8% and 65.9%, respectively. The quality of peanut samples was also evaluated in this research. No significant differences (P>0.05) were found in the polyphenols, resveratrol, acid value (AV), and peroxide value (PV) between treated and untreated samples. The results suggested that ozonation was a promising method for aflatoxin detoxification in peanuts.

KEYWORDS:

Aflatoxin; Detoxification; Nutritional quality; Ozonation; Peanut

PMID:
24176344
DOI:
10.1016/j.foodchem.2013.09.059
[Indexed for MEDLINE]

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